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Kung Pao Chicken, Clean Eating Magazine's Copycat Recipe


This recipe was originally created by Jill Silverman Hough found in the August/September 2011 Issue of Clean Eating Magazine. I mentioned the date of the issue in hopes you'll realize how much I love love llllove this recipe. I've held on tight to this one and make it for the family at least quarterly. It's a special treat for all of us.

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Ingredients:

  • 1 cup long-grain brown rice

  • 3 tbsp low-sodium soy sauce, divided (I used Coconut Aminos)

  • 1 tsp aji-mirin (Japanese rice wine), (I used White Wine Vinegar)

  • 12oz boneless, skinless chicken breast, cut into 3/4-inch dice

  • 1/2 cup low sodium chicken broth

  • 1/4 cup Chinese Black Vinegar or Balsalmic Vinegar (I used Balsalmic)

  • 4 1/2 tsp Arrowroot

  • 1 scallion

  • 1 tsp organic evaporated cane juice (not shown)

  • 1 tsp sesame oil

  • 1 tbsp peanut, safflower or sunflower oil

  • 6-10 small dried red chiles, halved crosswise and seeded

  • 2 tsp whole Szechuan peppercorn

  • 1 large red bell pepper, cut into 3/4-inch pieces

  • 6 cloves garlic, thinly sliced

  • 1 1-inch piece fresh ginger, peeled and thinly sliced

  • 2 tbsp roasted unsalted peanuts

Serves 4. Hands-on time: 40min.

Total Time: 50min

((It's a lot of ingredients, but trust me, it's so easy!))

Instructions:

One: Prepare rice according to package.

Two: Meanwhile, in a medium bowl, combine 1 tsbp soy sauce and aji-mirin. Stir in chicken and set aside at room temperature.

Three: In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.

Four: When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.

Five: Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.

Nutrients per serving (1 cup Chicken Mixure, 3/4 cup Rice):

Calories: 410, Total Fat: 9g, Carbs: 51g, Fiber: 4g, Sugar: 6g, Protein: 27g

If making this for dinner and you are looking to cut back on carbs, then use 1/4 cup of the brown rice rather than the listed 3/4 cup serving. You can also decide to pass on the rice all together and that's fine too! The chicken mix is delicious served by itself and also with extra bell peppers.

PEANUT ALLERGY ALERT: My son Bryce is allergic to peanuts so we use olive oil instead of peanut oil and add peanuts to everyone's plate (to those that want them) after everyone is served. That is how we make this recipe allergy-safe.

I sure hope you enjoy this recipe as much as we do! OH! And on a side-note...it tastes 10x's better when eaten with chopsticks ;) !

Live Healthy,

HiL

*Copycat Recipe from Clean Eating Magazine

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